Fish Croquettes

How was your weekend ? We (myself n J) went to the beach, made sand castles, collected conches and pebbles, played frisbe ,read a book,listened to our favorite music ......... overall our weekend was great !!

It was wonderful taking a break from the routine life. These sweet nothings of life bring us so much joy.And celebrations are incomplete without great food and drinks. I prepared fish croquettes and it was a terrific combination with some great wine. Now I am fully rechared ready to begin another week.
Preparation Time - 60 minutes
Serves - 4
Ingredients
Fish Fillets - 2 Medium size
Potato - 1 Big
Semolina - 1 tsp
Corn Flour - 1 tsp
Green Chillies - 3
Ginger Garlic Paste - 1 tsp
Finely Chopped Onion - 1/2 cup
Egg white of 1 egg
Garam Masala - 1 tsp
Salt per taste
Oil for frying
Method of Preparation
1 Wash the fish fillets and wipe dry (I used Tilapia). In a non stick pan fry the fish for 2 minutes for each side (Till the meat looks opaque and white). Keep aside and let it cool. Crumble the fish using a fork.
2 Boil and mash the potato.Finely chop the green chillies.
3 In a mixing bowl combine all the ingredients (fish+potato+salt+egg white+chopped onions+ginger garlic paste+garam masala + green chillies+semolina+corn flour) to form a dough like thing.
4 Pinch out small portions and give it a desired shape.
5 Take some semolina and spread it on a dry plate. Roll the pinched out portions on the semolina.
6 Heat oil in a kadhai or deep bottom pan. When hot, deep fry the croquettes.
7 When uniformly brown, remove and place on paper towel to soak excess oil.
Serving Tips
Serve Hot with Ketchup or your favorite sauce.
Notes
Make sure that the oil is properly hot, else the croquette may break in the oil.
Variation
Instead of frying the fish fillet, microwave them for 3 -4 minutes (depending on the power of the microwave).

Use any fish fillet of your choice.

You may also add little lime juice to the fish croquette mixture.
In case you want it spicier, add more green chillies or red paprika powder.
Other Names
Fish Croquettes - Fish Cutlets, Fish Chop, Macha Chop, Macher Chop.

Chingudi Jhol

I used to wait for Sunday for reasons more than one ...... certainly not because it was a school holiday but because it was a day free from Corn Flakes and Chattua (made from different pulses and wheat ground together and mixed with milk), also no fights with my sister for the bathroom. It was holiday for mom too ....... so a day for good food and dining !! Like every Sunday, dad left for the fish market early morning, even before I was out of bed . He had to fulfill his duty of getting the fresh catch for his family. That was one of his daily chores apart from the many others that he did to help his loving wife and kids of coarse.

I woke up with the aroma of egg roll ... It amalgamated with the agarbatti smell that mom had lit after the morning Puja. But I was only bothered about the hot egg roll !! So without making a noise I brushed my teeth and ran to the kitchen. I got my serving of egg roll and sat before the television watching my favorite program 'The Jungle Book', popularly known as Mogli and snacked away on the egg roll.

Once dad was back I ran like a little kitten to open the door and inspect the nylon bag in which he usually bought fish. (We have cared for the environment since those days ..... no plastic bags). 'Chingudi' (Prawns) I screamed in delight .... nothing could have made my day better than my favorite egg roll in the morning and then Chingudi Jhol for lunch. Dad and mom discussed about the pricey Chingudi that we were going to have for lunch as my mother carefully cleaned them and smeared them with some turmeric and salt.

Chaarrrr Chaarrrr ...... I heard the Chingudi fly into the hot oil ..... and then the divine smell of the prawn was in every nook and corner of our house. I hurried to the kitchen, my eyes lit up seeing the red-orange fried ones !! I reached out for one ..... and then one more. My mother warned me that if I had my share I would not get any extra for lunch.

I could not wait for lunch to be served. Nothing tastes good than having your favorite dishes cooked by your mother and then eating it with your entire family. Truely satisfying !!

Ingredients

Shrimps - 20 in number

Onion - 1 medium size

Ginger - 1 inch

Garlic - 4 cloves (big ones)

Tomato - 1

Cinnamon Stick - 1 inch

Whole Corriander seeds - 1 tsp

Cumin Seeds - 1tsp

Garam Masala Powder - 1/2 tsp

Turmeric - 1 tsp

Chillie Powder - 1 tsp

Salt per taste

Oil for cooking

Method of Preparation

1 Clean and devein the shrimps/ prawns. Smear them with some turmeric powder and salt.

2 Grind Onion, Ginger, Garlic, Cumin seeds, Corriander seeds and Cinnamon stick in a mixie to a fine paste. Puree the tomato and keep aside.

3 Heat oil in a pan and fry the shrimps/ prawns. Keep aside.

4 Pour some more oil in a kadhai. When hot put the ground masala, turmeric, red chillie powder and fry till it leaves oil and is cooked. Add the tomato puree and cook throughly. Once cooked add some water and let the gravy simmer.

5 Add the fried shrimps/ prawns to the gravy. Sprinkle the garam masala and simmer for 2-3 minutes.

Serving Tips

Serve hot with rice. Garnish with chopped cilantro.

Notes

Do not over fry the shrimps, else they turn rubbery.

Variation

Fry some potatoes and add to the gravy. Use ready to use tomato puree instead of fresh tomatoes.

Other Names

Chingudi Jhol - Prawn/Shrimp Gravy,Prawn /Shrimp curry

Karela Chips

Karela - I made a face looking at my mother as she placed some stir fried Karelas on my plate.I yelled showing my discomfort at eating it. But she was stern and I have to gulp it down.With tears in my eyes I swallowed it quickly like a bitter pill.My family ate it often due to its food value. Later my mother developed a recipe for Karela which I looked forward to on my plate.Last time when I was home, I learnt it from my dad, who is equally a good cook.
J also loves Karela, these days I make it often .... rather should say it has become a part of our comfort food. I am sure that people like me who dread at the name of this bitter vegetable are going to change thier opinion once they try this out.This bitter vegetable is known for its medicinal values , it helps control diabetics and is known to cleanse the stomach and purify blood.

Preparation Time - 20 minutes
Serves - 2
Ingredients
Chopped Karela - 1 cup
Gram Flour - 1 tbsp
Red Chillie Powder - 1 tsp
Turmeric Powder - 1 pinch
Salt per taste
Oil for frying
Method of Preparation
1 Wash the Karela and cut it into round pieces. Don't cut it too thick or thin.

2 Sprinkle salt, turmeric and chillie powder and keep aside for minimum 15 minutes. The salt will help ooze out the juice from the Karela.

3 Sprinkle the Gram Four and mix it well.

4 Heat oil in a Kadhai. When hot shallow fry the Karela.

Serving Tips

Serve when hot immediately after frying.

Notes

Sprinkle little water if needed when mixing the Gram four.

Variation

You may try this with rice flour too. It will make that extra crispy. Or combine both rice and gram flour.

Other Names

Karela Chips - Karela Fritter, Bitter Gourd Fritters,Karela - Bitter Gourd/ Kalara, Gram Flour - Besan

Turai Alu in Poppy seeds gravy

I was chatting with my mom over the phone .... And as usual I came up with my favorite question'What did you cook today'?. 'Janhi Alu Posto (Janhi = Turai), your favorite',Mom said. I was already drooling over the phone. Either I have to be with her to relish it - which was not feasible or I could borrow the recipe and try it out ! I had no choice but to go with the second option.

I quickly grabbed a piece of paper and jotted down the recipe. So this weekend when I was grocery shopping, I picked up Turai. I could not wait till I tried it out.

I believe the only ingredient that was missing from this curry was the love of my mother, else it tasted good.

Preparation Time - 40 minutes

Serves - 3

Ingredients

Turai - 2 medium size

Onion - 1 medium size

Potato - 1 medium size

Cumin Seeds - 1 tsp

Mustard Seeds - 2 tsp

Poppy Seeds - 4 tsp

Green Chillies - 3

Kala Jeera - 1/2 tsp

Fennel Seeds - 1 pinch

Methi Seeds - 1 pinch

Turmeric Powder - 1 big pinch

Oil for cooking

Salt per taste

Method of Preparation

1 Peel and chop the Turai and Potato into long pieces (like french fries).Toss them into a bowl of water.Coarsely chop onions and keep aside.

2 Make the masala by grinding the Mustard, Poppy and Cumin Seeds along with green chillies. Make sure it becomes a paste and is not much watery. (1.5 tsp Mustard seeds + 1 tsp Cumin Seeds + 4 tsp Poppy Seeds).

3 Heat oil ( 3 tsp approx) in a kadhai. When hot, add the remaining cumin, mustard,fennel, methi and black jeera to sputter.(Add panch phoran instead).

4 Add onions and fry till translucent. Add the chopped potatoes to it. Add turmeric powder and saute for 5 minutes. Pour about 2/3 cup of water and cover the kadhai. Allow the potatoes to get partially cooked.

5 Now add the Turai. Add salt and mix well.

6 Take the Masala paste and add to it.

7 Let it simmer till the turai and potatoes get cooked.

8 Cook till all the moisture gets absorbed.

Serving Tips

Serve Hot with Rice or Chapatti

Notes

Turai get cooked faster than Potatoes, so make sure you semi cook the potatoes before adding Turai.

This is a dry gravy curry, so add minimum water needed for cooking.

Variation

If you like it more spicy add more green chillies.

You may also make the masala with Poppy seeds, green chillis and cumin seeds. (Exclude mustard seeds).

Use Panch Phoran instead of individual spices to sputter.

Other Names

Turai Alu in Poppy seeds gravy - Janhi Alu Posto, Cumin Seeds - Jeera, Mustard Seeds - Sarso/Rai, Kala Jeera - Black Cumin Seeds, MethI Seeds - Fenugreek Seeds, Fennel Seeds - Saunf

Turai - Janhi/ Ribbed Gourd

Jhatpat Ghughuni

I love everything about my home town Bhubaneswar ....... one of them being the street food. Last time when I was there I went to my favorite place 'Market Building', the oldest shopping arcade........I can spend the entire day there without getting tired. This time when I was there I realized that not much had changed about that place ......... only some of the old familiar faces had more wrinkles. I saw a swarm of people at the same old rickety corner of the arcade. I could see the same old board 'Ghuguni Bara',only the paint had faded and there was more rust on it.Every time I visited Market Building I had seen that spot crowded ..... it has been the favorite hangout for street food lovers. Though I was a bit concerned about the hygiene, I too plunged into the crowd. Strange but I relish the taste of street food more than any posh Bistro.

I named this recipe as Jhatpat Ghuguni because it can be prepared in no time ! Ghuguni is another comfort food of the Odiyas'. The main ingredient for this is dried yellow peas.

Preparation Time - 20 minutes

Serves - 2

Ingredients

Yellow Peas - 1 Cup

Mustard Oil - 1 tsp

Chopped Onions - 1/2 cup

Cumin Seeds - 2 tsp

Dry Red Chili - 2

Lemon Juice - 1tbsp

Coriander leaves - few strings

Chopped Tomato - 1/3 cup

Salt to taste

Method of Preparation

1 Soak the yellow peas in warm water for minimum 4 hours.

2 Pressure Cook the peas with salt added to it till cooked. Make sure the peas are soft.Remove and drain water.Smash the peas roughly using a spoon.

3 Dry roast the Cumin and Red Chili. Grind them together to make a powder.

4 Add mustard oil and lemon juice to the drained peas and mix well.

5 Add the cumin-red chili powder and mix well.

6 Add chopped onions and tomatoes. Garnish with chopped coriander and serve.

Serving Tips

Serve hot as a snack.

Notes

When the cumin seeds and Red Chili is hot, grind to make a powder in the pestle. It can be easily powdered when hot.

Variations

Use Olive oil instead. If you like it more spicy add chopped green chilis.You may add boiled potatoes to this recipe.

Other Names

Dried Yellow Peas - Yellow Matar,Vatani White.

Prawn Cabbage Curry

This cabbage curry is one of my favourites and a no fuss easy one. If you are familiar with Indian cooking, you can master this curry in no time.Traditionally it is prepared with small prawns found locally or with fish.

Cabbage Shrimp Curry is a steal from my mother's kitchen. Hope you will enjoy cooking and eating this curry as much as I do.
Preparation Time - 60 minutes
Serves - 4
Ingredients
Shredded Green Cabbage - 3 cups
Shrimps - 10 in number
Onion - 1 Medium size

Tomato - 1
Garlic - 4 Cloves
Ginger - 1 inch
Cinnamon - 1 inch
Red Chilli Powder - 1 tsp
Turmeric Powder - 1 tsp
Cumin Powder - 1 tsp
Garam Masala - 1 tsp
Salt to taste
Oil for cooking
Method of Preparation
1 Shred Cabbage,wash and keep aside. Blend Onion,ginger,garlic and the cinammon in a mixer . Chop Tomatoes. Devein and clean Shrimps/Prawns, cut into smaller pieces.
2 Marinate Shrimp with half a spoon of turmeric and some salt. Fry till cooked. Keep aside.
3 Heat about 2 tbsp of cooking oil in a wide mouthed vessel. Add about 2 tbsp of the blended Onion Ginger Garlic Masala. Add salt turmeric and red chilli powder and cook till the oil starts separating from the masala. Combine the tomatoes to make a nice masala. Keep stirring, else the masala may stick to the bottom of the vessel.
4 Add the shredded cabbage to this cooked masala and blend well. Sprinkle some water if required.
5 Sprinkle the cumin powder and mix.
6 Cover and cook on medium heat till the cabbage is soft and throghly cooked.
7 Finish the curry by adding the fried shrimps and the garam masala.
Serving Tips
Serve hot with Rice or any bread ( Roti/Phulka/Paratha)
Notes
Make sure you stir the cabbage in regular intervals to prevent it from burning. Cook the masala well till the oil separates to prevent the raw masala smell.
Variation
Instead of Prawns/Shrimp, you may also fry fish,shred it and add to the curry. Add peas to the curry if you wish.

Kheeri - Rice Porridge

Odiyas' are known for their sweet tooth. No festival, marriage or celebration in Odisha is complete without Kheeri.No matter how elaborate the menu is, it has to end with a bowl of hot Kheeri. My mother and grandmother used to prepare this dessert often ......... I guess that was an easy and smart way to feed cranky kids like me with some good amount of milk and rice !!

As I start writing this recipe, I can feel the sweet aroma of this dessert coming from my mom's kitchen.

Preparation Time - 60 minutes

Serves - 6

Ingredients

Basmati Rice - 1/3 Cup

Whole Milk - 2 litres

Cardamon - 4

Sugar - 1 cup

Salt - 1 pinch

Ghee - 1 tbsp

Bay Leaves - 2

Dry fruits for garnishing

Method of Preparation

1 Wash rice and spread on a paper towel to dry

2 In a thick bottom vessel (I use a pressure cooker),put ghee and Bay leaves. Add rice and stir for a minute.

3 Add all the milk to the rice.

4 Crush the cardamons and add to the milk. Also add sugar now.

5 Keep the vessel on medium heat. You will have to stir the milk at short regular intervals. Else the milk may stick to the bottom or get burnt.

6 When the rice softens and the milk becomes thick in consistency, switch off your stove.

7. Add a pinch of salt and stir well.

Garnish with dry fruits and serve.

Serving Tips

Serve chilled.

Notes

Kheer tastes best when cooked over medium heat. It allows all the flavor and aroma to infuse within each other. Make sure you stir the milk often, else the rice may stick to the bottom of the vessel and get burnt.

Variation

You may add condensed milk once the rice is thoroughly cooked. It increases the consistency and makes it more rich.

Instead of Cardamons you may use keshar as well for flavor. Rose water may also be used.

Other Names

Ghee - Clarified Butter,Bay Leaves - Tej Patta

Fish in Mustard and Poppy Seed Gravy

This fish recipe is very dear to my heart and especially when it is from mom's kitchen.

This recipe is popularly known as Macha Besara. Macha means fish and Besara meaning mustard gravy.My love for fish is unending.This is a household recipe in Odisha and is prepared from a local fresh water fish called Rohu.Traditionally the masala for this curry is prepared by grinding poppy seeds and mustard seeds along with other spices in a mortar and pestle.
If you are visiting Odisha anytime,this is a highly recommended dish for all fish lovers.
Enjoy your fish curry.
Preparation Time - 60 minutes
Serves - 4
Ingredients
Fish - 4-5 pieces medium (I used Tilapia)
Onion - 1 Small
Tomato -1
Green Chilli -2
Cumin Seeds - 1/2 tsp
Mustard Seeds - 2.5 tsp
Poppy Seeds - 1 tbsp
Dry Red Chilli - 1
Garlic Cloves - 3
Turmeric Powder - 1.5 tsp
Curry Leaves - few
Salt to taste
Oil for cooking
Method of Preparation
1 Clean fish and pat dry with a paper towel.Rub turmeric powder and little salt on both sides of the fish.
Finely chop onions,tomato, slit the green chilli's.
On a skillet,dry roast the poppy seeds till they turn light brown in color.
Combine Mustard Seeds(2 tsp), Poppy Seeds, Cumin Seeds,Garlic Cloves and Red Dry Chilli and grind to make a good paste.(Add approximately 3 tbsp of water for grinding)
2 Take a Skillet and pour some oil on it. When the oil is hot fry the fish on both sides.Keep aside. Make sure that you only semi cook the fish.
3 Now take around 3 tsp of oil in a deep pan (kadhai), sputter 1/2 tsp of mustard seeds and curry leaves. Add a pinch of turmeric powder to the oil.Now add the onions and fry till they look translucent.Also put the chopped tomatoes to it and fry till they are semi soft. Now add 3/4 cup water to this and cover it till the water comes to a boil (Takes approximately 5 minutes on medium heat). Slowly put the fried fish into this boiling water. Now add the masala prepared from mustard and poppy seeds on top of it. Simmer for 10 minutes on medium heat till the gravy reaches a desired consistency.

Garnish with little cilantro leaves if desired.
Serving Tips
Serve hot with rice.
Notes
Make sure the oil is hot before you fry the fish, else the fish will stick to the skillet and may break while turning it.Properly grind the mustard and poppy seeds. Also use water at room temperature to grind it as hot water makes the mustard seeds bitter. Cut the onion length wise for this specific recipe.
Variation
You may use any fish as per your taste for this recipe. For a more nutty taste use an additional spoon of poppy seeds.
Other Names
Poppy Seeds-Khus Khus,Posto,Kasakasa,Gasagasalu

Tawa Masala Fish

This recipe is called Tawa Masala Fish beause the fillets are marinated in a variety of spices (masala) and fried on a Tawa (Skillet). I had this dish at one of my friends place. In one sentence I can describe this fish recipe as "Simple and Delicious".

I am sure all of you will also like this dish as much as I did.

Preparation Time - 30 minutes

Ingredients

Fish - 2 big fillets of Tilapia

Turmeric Powder - 1/2 tsp

Chilli Powder - 1/2 tsp

Ginger Garlic Paste - 1 tsp

Lemon juice - 1 tp

Cumin Powder - 1 tsp

Corriander Powder - 1 tsp

Gram Flour - 1 tsp

Salt to taste

Method of Preparation

1 Wash the fish fillets under running water and pat dry with a paper towel.

2 Cut the fillets into medium size pieces

3 Sprinkle salt, turmeric powder, red chilli powder, cumin powder, corriander powder on the fillets and rub them properly.

4 Next add the lemon juice, ginger garlic paste and rub on the fillets to marinate.

5.Keep the marinatd fish fillets aside for 20 - 30 minutes.

6. Now sprikle the gram flour on the fishes and rub it on the fillets. This acts as a binding agent and will not allow the spices to fall off the fish while frying, so that all the flavors remain intact.

7. Take an iron tawa ( nonstick pan is also good ) and pour some oil on it. Once the oil is properly heated, put the marinated fishes to fry. Fry equally on both the sides till golden brown for a crisp texture.

Once everything is fried, remove to a serving dish and garnish with corriander leaves, onions and lemon.

Serving Tips

If you serve it as a starter, cut thin slices on onion and sprinkle some chat masala on it along with few drops of lemon juice.

Also add it as a side dish with rice/ pulao/ jeera rice etc.

Notes

Make sure that the oil is properly heated before you fry, else the fish may break while turning it.

Variations

Instead of Tilapia fillets, try with Salmon fillets or any other fish.

You can also marinate with store bought fish masala instead of individual spices.

Other Names

Gram Four - Besan

Dahi Baingan

Dahi Baingan is another traditional dish from Odisha.I like to cook quick fix meals which are hassle free and tasty. This one is super easy to make and can be a good substitute for raita. As this dish doesn't contain onion and garlic it can be relished as a side dish during fasting.
Preparation Time - 30 minutes
Ingredients
Bringjal Small - 6
Ginger - 1/2 tsp finely chopped
Turmeric - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Cummin Powder - 1/2 tsp

Whole dried red chilli - 2
Chat Masala - 1/2 tsp
Mustard Seeds - 1/2 tsp
Curry Leaves - 5 to 6

Curd - 1 Cup
Salt to taste

Oil for frying

Method of Preparation

1 Slit Bringjals into two halfs and make small cuts between the halfs. Mix turmeric,red chilli powder, salt. Rub this into the halfs of the bringjal.

2 Now on a tawa or skillet,pour some oil. Once the oil is heated, put the halves of the bringjal. Cover the skillet to cook it bringjals fast. After all the bringjals are fried keep it aside to cool.

3 In another pan, pour 2 tsp of oil. When the oil gets properly heated, put the finely chopped ginger, whole dried red chillis , mustard seeds and curry leaves. Once they sputter, remove the seasoning from heat and let the oil cool down.

4 Take curd in a bowl and mix it with desired quantity of water to bring the curd to a medium consistancy. Mix cumin Powder, chat masala and salt to taste to the curd and mix well. Put the cooled down bringjals to this curd. Finally pour the seasoned oil over the mixture of curd and Bringjal and give it a small stir. Your Dahi Baingan is ready to be served.

Serving Tips

Serve with plain rice/ fried rice / Biriyani.

Notes

Make sure the Bringjal and seasoned oil come to room temperature before it is mixed with Curd.

Variations

You can add a pinch of sugar to the curd.

If you do not have small bringjals , cut a bigger one into thin slices and fry.

Other Names

Curd - Plain Yogurt, Bringjal - Eggplant

Rasgulla

It is customary to many Hindu traditions to have something sweet on auspicious occasions and festivals. So, I thought of beginning my blog with a very popular sweet from India - the Rasgulla, which has it's origin from the holy land of Puri Jagannath in Odisha. The dish has been the traditional offering to the Hindu goddess, Lakshmi, the consort of the Puri temple's main deity,Lord Jagannath.

Rasgulla are fresh cottage cheese (paneer) dumplings in sugar syrup.

Preparation Time - 30 minutes

Ingredients

(Makes approx 15 mid size rasgullas)

Milk 1/2 Gallon or 2 litres approximately

Sugar - 1 Cup
Cardamom -3

Vinegar - 2 tbsp

Method of Preparation

1 Bring milk to a boil and pour 2 tbsp of vinegar to it. Wait till the milk curdles and becomes cheese.

2 Shift this cottage cheese into a mushlin cloth or a soft cotton cloth and drain the water.

3 Keep the cheese in the muslin cloth under cold running water. This will remove the smell of vinegar from the cheese and also cool it down. Now sqeeze out all water from the cheese.

4 Remove this cheese to a dish and kned the cheese for 10 to 15 mnts to make it a soft dough.

5 Now divide the cheese into equal halfs and roll them between your palms to make small smooth balls. Once you prepare all the balls of cheese keep it aside.

6 Now take three cups of water in a pressure cooker and mix one cup of sugar in it. Crush the cardamom and put it into the sugar syrup. Stir it so that it dissolves and bring the solution to a medium boil. Now slowly put the cheese balls into the sugar syrup and close the pressure cooker with the lid. Keep it on medium heat for 5 -7 minutes. Remove from flame and open the cooker when cooled. (Ensure that you remove it before the first whistle comes).

Remove it to a dish and serve cool.

Notes

Make sure that all the water is properly drained, else it may break the Rasgulla. Also make sure you do not over boil them in the sugar syrup or they may turn out hard.

Variations

For flavour of the sugar syrup youmay use saffron or rose water.

Other Names

Cottage Cheese, Chhena , Home made Paneer